Thursday, December 5, 2013

Cheddar Cheesecake


130g milk
6pcs sandwiches light cheddar cheese (tear into small pieces)
40g butter

25g cake flour {sift
15g corn flour {together

2 egg yolk
2tsp lemon juice
1/2tsp lemon zest

3 egg white
1/8tsp cream of tartar
65g sugar

1. Line base of a 7inches round tin with foil and set aside.
2. Double-boil (A) till cheese has melted completely.
3. Remove from heat and strain cheese batter into a bigger mixing bowl.
4. With a hand whisk, stir in (B) till smooth.
5. Next stir in (C) till combined and set aside.
6. Preheat oven to 150C. (Don't preheat the oven too early as the oven will be too hot.)
7. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till soft peaks.
9. Fold in 1/4 of the meringue into cheese batter till combined.
10.Then fold in the rest of meringue lightly in 3 portions until well combined.
11.Pour batter into prepared tin and steam-bake cheesecake in a preheated oven for 55-60mins.
12.Leave cheesecake to cool in the oven for 1hr with the door ajar.
13.Remove cake from tin and chill in the fridge for about 1hr.(You can also chill the whole cheesecake in the loaf tin.)
14.Slice and serve cheesecake.


Jeannie Tay said...

Lovely! Would love to try this too!

Victoria Bakes said...

what a beautifully baked cheesecake

Angie's Recipes said...

Gorgeous texture! It must be very delicious too.